Going Greek

This week represents a new turn around the Mediterranean - to a cuisine I really know very little about except its love for olive oil and that which is fresh. I'm referring to Greek cooking of course - a cuisine that is for the first time gaining some real reputation in new york city, most notably inspired by the guy from Kefi who also co-owns and plans 3-4 other restaurants.

On the menu this week:

Orzo with tomatoes and feta (shrimp would have been good to get too)

Herbed lamb

Spiced Mahi mahi

Stay tuned for recipes, adventures, and probably pictures.